Qabuli Biryani#Alphabet Challenge

Qabuli Biryani is a vegetarian layered rice dish from Andhra, this biryani has layers of basmati rice, chana dal in a yogurt gravy and saffron milk & kewra water! I made this for our friends get together and they all were amazed with the flavor and taste.
Serves 6
Ingredients
For The Chana Dal Gravy
150 grams Chana Dal / Bengal Gram Lentil - soaked
1½ Teaspoon Ginger Garlic Paste
½ Cup Oil
1 Cup Thick Yogurt - whisked
3 Green Chilies - slit
3 Tablespoons Chopped Coriander Leaves
1 Teaspoon Red Chili Powder
1 Teaspoon Kitchen King Masala
½ Teaspoon Turmeric Powder
1 Teaspoon Cumin Powder
½ Cup + ½ Cup Brown Onion - crushed
1 Teaspoon Salt
A Juice of One Lemon juice
1 Large Potato - boiled and fried
Whole Spices
½ Teaspoon Cumin Seeds
1 Bay Leaf
2 Cloves
4 Whole Black Peppercorns
1" Stick Cinnamon
1 Brown Cardamom
2 Green Cardamoms
For The Rice
300 Grams Basmati Rice
2 Tablespoons Sea Salt
Whole Spices
½ Teaspoon Cumin Seeds
1" Stick Cinnamon
3 Cardamoms
5 Cloves
8 Black Peppercorns
1 Brown Cardamom
Method
To Boil The Rice

Wash and soak the basmati rice for 15 minutes
Boil 6 -8 cups of water and salt. Add the whole spices. Drain the excess water from the soaked rice. When the water comes to roll boil,add the rice and boil for about 10 minutes on medium flame. Remove the rice when it is just cooked but the grains should be firm. Drain the water, let it cool completely.
For The Chana Dal Gravy
Wash and soak the chana dal for 2 hours.

Heat oil in a kadai / pot fry add all the whole spices and sauté for a minute then add ginger garlic paste, and sauté till the raw aroma vanishes. Switch off the flame, add then ½ cup room temperature water and then the whisked yogurt mix well. Place the pot back on to the flame and on high flame stirring continuously with a whisk, whisk this till it comes to a rolling boil, then reduce the flame ( the yogurt will not curdle if you try this method, this is a tried and tested method). Now add the dal mix well, ½ cup crushed brown onions and place this on the flame and cook covered on low flame till the dal is just done but still whole. Add green chilies and half the coriander leaves, give it a stir. 

This gravy should be thick, do not dry this completely. Switch off the flame add lemon juice. Keep aside. 

Assemble The Biryani 

In a heavy bottom pan add ¼ cup water, & ¼ cup oil mix well and then half of the boiled rice with a sprinkle of pinch of salt and then add all of the cooked dal mixture. 

A sprinkle coriander leaves, potatoes cubes and brown onions.

Then the remaining rice top it with yellow color, fried onions, coriander leaves, slices of tomatoes and few drops of kewra and a few dollops of butter all over. Cover it with a foil tightly and leave it on dum on high flame for 5 minutes then very low flame for 15 minutes. Switch off the flame. 

Let it rest for 10 minutes. 

Lightly mix the rice and serve hot. We enjoyed this with raita.
Labels: Alphabet Challenge,Chana Dal, Biryani, Rice, Indian, Andhra Pradesh,Main course, Vegetarian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "Q"

• Baked Quail Egg XO Sauce Appetizers from Food Lust People Love
• Cauliflower, Onion, and Pancetta Quiche from Karen’s Kitchen Stories
• Fresh Corn Quiche from A Day in the Life on the Farm
• Fresh Summer Corn & Zucchini Sausage Quiche from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Jalapeño Popper Quesadillas from Jolene’s Recipe Journal
• Mughlai Paneer Qorma from Mayuri’s Jikoni
• Qabuli Biryani from Sneha’s Recipe
• Quatre Quarts from Culinary Cam
• Queen Elizabeth Cake from A Messy Kitchen
• Western Omelette Quiche from Blogghetti

Tendli and Potato Fry#SundayFunday

This is a very simple and tasty vegetable. Its a side dish can be had with rice and dal, rotis or phulka.
Ingredients
250 Grams Tendli / Tindora / Ivy Gourd - cut into round slices
1 Large Potato - cut in small round slices
1 Teaspoon Curry Powder
2 Green Chillies - finely chopped
1 Medium Onion - sliced
¾ Teaspoon Salt
½ Teaspoon Sugar
3 Tablespoons Oil 
For Seasoning 

1 Teaspoon Cumin seeds
5 - 6 Curry Leaves
A pinch of Asafoetida
Method 

Wash the tendli, snip of the ends and chop into thin round slices.
In a pan, heat the oil, add cumin seeds, curry leaves and asafoetida. Add the onions and fry till oily and translucent ( do not fry till pink because we want to retain the sweetness of the onions) , then add the green chillies and curry powder, fry well for 2 minutes. 

Then add the potato and tendli fry on high flame for 3 minutes. Place a lid and keep water on it. Reduce the flame to low and let it cook on steam. After 3 to 5 minutes and open the lid and give it a quick stir. Sprinkle a little hot water from the lid, add salt, sugar and again it a quick stir, cover with the lid, again add water on the lid and let it cook till the tendli is cooked. Serve hot with rotis or phulka.

This sabji tasted really good so simple yet tasty. The tendli was so tender that gave an awesome taste to the sabji.
Labels: Sunday Funday, Tendli, Potato, Side Dish, Vegan, Gluten free, Indian, Vegetarian, Keto

For Sunday Funday we are sharing recipes made with "Fresh Vegetables"

Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Curry Roasted Potatoes and Asparagus from A Messy Kitchen

Garlic Basil Wax Beans from A Day in the Life on the Farm

Garlicky Margherita Pizza from Amy's Cooking Adventures

Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love

Pinzimonio from Culinary Cam

Roasted Chinese Eggplant from Karen's Kitchen Stories

Tendli and Potato Fry from Sneha's Recipe

Veggie Mac & Cheese from Mayuri's Jikoni   

Corn Patties /Corn Potato Chops#SundayFunday

Corn Potato Chops (patties) are crispy, delicious melt in the mouth savory snack. These are coated in breadcrumbs and pan-fried until golden.
Maks 13 Chops
Ingredients
For The Covering / Shell
½ Kg Potatoes - boiled & mashed
1 Teaspoon Salt
4 Medium Bread Slices - Lightly soaked and mashed
3 Tablespoons Corn Flour
For The Corn Filling
2 Cups Sweet Corn - boiled
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1 Medium Onion - finely chopped
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Chaat Masala
1 Tablespoon Lemon juice
Salt To Taste
2 Tablespoons Coriander leaves
4 Green chillies
4 Cloves Garlic
Method
For The Corn Filling

Coarsely grind together the coriander leaves, green chillies and garlic along with a cup of sweet corn to a coarse paste. Add this mixture to whole corn and mix well and keep aside.
In a pan heat oil, add cumin seeds when they sizzle, add the onions and saute until translucent, then add the corn mixture along with spices, salt and fry for a few minutes, then cover and cook for another 2 minutes. Stirring in between. Switch off the flame, let this mixture cool completely. 
For The Covering / Shell

In a large plate peel the boiled potatoes and then grate them when they become warm. Mash them with your hands or a potato masher or fork. Let the mashed potatoes cool at room temperature.

Once cooled add the rest of the ingredients well. Form it into a dough. Divide into 13 equal balls, keep aside covered

Making Corn Potato Chops

Grease your palm with oil, flatten one ball of potato mixture, place a tablespoon or more of the corn filling.Bring the edges in the center and cover the stuffing. 

Shape with your palms by rolling it firmly to make around pattice. Make all the rest of the chops.

Roll in crumbs and keep aside.

Heat 2 tablespoons of oil in a griddle or broad frying pan on medium high flame. Place the stuffed Corn Potato Chops by leaving sufficient space in between so that you flip them easily. Do not over crowd the pan or else they will break. When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side. Fry the second side till crispy golden and turn over again. Flip a couple of times if needed to get an even golden color and crisp texture. Remove them on a paper kitchen towels to remove excess oil.

Serve with ketchup or chutney.
Labels: Corn kernels, Potato Chops, Vegetarian, Starters, Appetizer, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Corn"

• Culinary Cam: All the Summer's Darlings Salad 
• Mayuri's Jikoni: Cachapas, Venezuelan Corn Pancakes 
• Sneha's Recipe: Corn Patties /Corn Potato Chops 
• Food Lust People Love: Elotes - Spicy Cheesy Grilled Corn 
• Sid's Sea Palm Cooking: Fresh Corn Relish Salad 
• Karen's Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash 
• Amy's Cooking Adventures: Smoked Paprika Cornbread Croutons 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Corn Salad with Chives
• A Day in the Life on the Farm: Succotash Salad

Okra / Bhendi Sabzi #AlphabetChallenge

Ingredients

250 Grams Bhendi/Okra
1 Medium Tomato - chopped
1 Medium Onion - chopped
A Sprig Currry leaves
2 Tablespoons Oil
1/2 teaspoon Cumin seeds
1 Teaspoon Garlic & Ginger paste
1 Teaspoon Vindaloo masala
Salt to taste
¼ Teaspoon Garam Masala powder


Method
Wash the bhendi well. Dry them well using kitchen towel or paper towel. Cut off both ends (head and tail part). And chop them into pieces.
Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit add the curry leaves, chopped onions and fry till transculent, add ginger garlic paste fry well. Then add chopped tomato, vindaloo masala and fry well. Then add the chopped bhendi and salt mix well so that all the masala gets coated with bhendi. Cover it and let it cook. Stir in between. When you cook bhendi by covering the pan with lid, you will get softer texture. Then add garam masala powder. Mix it well. 

Serve hot with roti/ phulka / paratha, dal/rice.
Labels: Bhendi, Okra, Alphabet Challenge,Vegan,Gluten free, Vegetarian,Indian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "O" 

• A Day in the Life on the Farm: Apple Cider Old Fashioned
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: BBQ Deviled Eggs with Crispy Fried Onions 
•  Messy Kitchen: Gumbo-laya Stew 
• Sneha's Recipe: Okra / Bhendi Sabzi
• Food Lust People Love: Marinated Apéro Olives 
• Culinary Cam: Olive Oil-Cured Chevre-Filled Cigarillos 
• Sizzling Tastebuds: Onion and Olive Oil Focaccia with Sea Salt 
• Magical Ingredients: Onion Swirls
• Jolene’s Recipe Journal: Orange Blueberry Waffles 
• Mayuri’s Jikoni: Pumpkin Olan   
• Karen’s Kitchen Stories: Rhubarb and Strawberry Baked Oatmeal  

Kheema Anda Paratha#BreadBakers

Kheema Anda Paratha /Mince & Egg Paratha, are perfect way to start your day, these protein rich will keep you full and are so so delicious. 

Kheema Egg Paratha is a classic street food.
Enjoy these with yogurt, chutney or pickle for dipping.
Ingredients
For The Roti
250 Grams All Purpose Flour
½ Teaspoon Salt
2 Tablespoons Oil
For The Filling
250 Grams Mince / Kheema - Chicken , Lamb or Beef
1 Tablespoon Ginger Garlic paste
2 Green Chilies - grind to paste
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
Salt to taste
½ Teaspoon Turmeric powder
2 Tablespoons Oil
1 Onion - finely chopped
½ Teaspoon Garam Masala powder
2 Tablespoon Chopped Coriander & Mint leaves
4 Eggs
Oil for shallow frying
Method
For The Kheema
Boil mince with onion, chilly and ginger garlic paste, a cup water, salt, turmeric red chilly , coriander & cumin powder and cover and cook till mince tender lastly add garam masala powder, oil and and fry for 5 to 6 minutes then add chopped coriander and green chillies and mint. Switch off the flame and let this mixture cool completly.
For The Dough / Roti
Rub the oil and salt in the flour add little at a time water and form into a medium dough cover and keep aside for 2 hours. Divide mince and dough into 4 parts.

Spread oil on a smooth surface and take a ball

roll it into a small thick circle. Place a part of the prepared filling in the center

close the filling and seal the edges

roll it into ball

flatten it on a lightly floured surface into a paratha. Heat a griddle / tawa on medium flame, when hot place the paratha

let it cook for 2 minutes then flip the paratha gently, pour a little oil or ghee from the sides and let this cook completly or until golden.

Then again flip,

break an egg on top and spread it with a spatula.

Let the egg set and the bottom side of the paratha cook. Flip again for a minute only.

Serve hot with yogurt and chutney or pickle. Enjoy and protein rich breakfast!!

Labels:Egg, Mince,Stuffed Flatbreads, Parathas, Breakfast, Indian, Bread Bakers, Mughlai Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

For Bread Bakers this month we sharing Breakfast Bread Recipes

• Brown Sugar Lemon Cassava Loaf from Food Lust People Love 
• Girelle - Italian Breakfast Pastry from Karen's Kitchen Stories
• Greek Yogurt and Blueberry Oat Muffins from A Day in the Life on the Farm
• Kheema Anda Paratha from Sneha's Recipe  
• Sourdough Gingerbread Waffles from A Messy Kitchen
• Sourdough Plum Almond Bread from Zesty South Indian Kitchen
• Zucchini Cassava Muffins from Passion Kneaded

Carrot Roulade#SundayFunday

The word roulade originates from the French word "rouler" meaning "to roll". Usually roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Here I, have prepared a roulade with carrot halwa stuffed with chopped nuts.
Ingredients
2 Cups Grated Carrot
1/3 Cup Granulated Sugar
1 Tablespoon Desi Ghee
2 Tablespoons Malai
¼ Cup Milk
1 Teaspoon Cardamon powder
2 Tablespoons Milk powder
2 Tablespoons Almond powder
1/3 Cup Chopped Nuts (Almonds & Cashews)
2 Sheets Parchement Paper
Method
In a heavy bottom pan place the grated carrots, ghee, malai and on medium flame fry well for 5 minutes. Then add the milk and cook on slow fire till it evaporates, add sugar and stir till it melts. Then add the milk powder, almond powder and cook till dry and starts leaving the sides of the pan.

Place the carrot mixture on the sheet of parchement paper and spread it with a spatula. Spread the chopped nuts and roll by lifting the butter as you are rolling it lightly. 

When the roll is complete place it a another sheet of parchement paper and tighten both the ends. Keep it in the fridge till it cools and hardens till firm. 

Cut into slices and serve.
Labels: Sunday Funday, Carrot, Dessert, Indian 

For Sunday Funday are theme is "Carrots" 

• Carrot Cake Muffins from Karen's Kitchen Stories
• Carrot Pudding from Sid's Sea Palm Cooking
• Carrot Fries from Mildly Indian
• Carrot Roulade from Sneha's Recipe
• Grilled Carrots from A Day in the Life on the Farm
• Nomato Soup - a Faux Tomato Soup with Carrots from A Messy Kitchen
• Roasted Carrots with Burrata from Amy's Cooking Adventures
• Spicy Carrot Ginger Dressing from Food Lust People Love

Crumb Coated Cheesy Veg Crepes#SundayFunday

These hearty savory crepes are stuffed with veggies and flavorful spices. Pan-fried or air-fried for a nice crunch, these delicious crepes won’t disappoint. The recipe is, quick, and easy to make.

These meatless crepes /wraps are the perfect snack, or party pleaser or side dish for brunch, lunch, and dinner. These crunchy crepes can be enjoyed by vegetarians and meat-eaters alike. All you need is a couple of pantry ingredients that you maybe already have at home.
Makes 6
Ingredients
For The Crepes
1 Cup All Purpose Flour
½ Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Oil or Melted Butter
½ Cup Yogurt
1¼ Cup Milk

For The Filling
2 Boiled Potatoes
½ Cup Cottage Cheese
1/3 Cup Grated Carrot
¼ Cup Finely Chopped Green Bell Pepper
¼ Cup Finely Chopped Onion
½ Teaspoon Finely Chopped Garlic
½ Teaspoon Salt
½ Teaspoon Red Chili Powder
½ Teaspoon Cumin Powder
½ Teaspoon Chaat Masala
1 Tablespoon Tomato Ketchup
Grated Cheese - optional - used Mexican Four Cheese blend
1 Tablespoon Oil
For The Slurry
2 Tablespoons All Purpose Flour
4 Tablespoons Water
Method
In the blender, place the milk, yogurt, flour, sugar and salt and blend for a few seconds until everything is mixed. Add the melted butter or oil and blend until smooth. Transfer to a bowl and refrigerate for at least 30 minutes.
Before making the crepes, and beat with a whisk to mix for 30 seconds. The batter should be thin. If the crepe is thick then add little more water to adjust the consistency.

Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until hot. Add1/3 cup or a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds until the edges begin to brown slightly, lifted with the help of a spatula to turn the crepe and cook another 45 seconds.

Stack cooked crepes on a plate and keep them covered with a clean kitchen towel to keep warm.
Make The Filling

In a pan heat a tablespoon of oil add the add the garlic and onion, fry for a minute, then add the veggies and and fry for a minute or two, then add the gratedcottage cheese and all the dry spices, salt and mix well and cook till the mixture is dry, then add the tomato ketchup and coriander leaves mix well, switch off the flame and let the filling cool.
Make The Slurry 
In a small bowl mix all ingredients , keep aside
Filling The Crepes 

Take the crepes on which side it is cooked or brown, place that side up, use three tablespoons of stuffing per crepe add the cheese and fold it in the sides apply the slurry with a brush so that sides get sealed. 

Like wise make all.
To Crumb Coat

Dip each in the slurry then in panko bread crumbs. Refrigerate them for at least an hour (at this stage you can also freeze these in a single layer). 

Just before frying dust off excess coating and shallow fry till golden on both sides. 

Serve hot with ketchup.
Labels: Cottage Cheese, Potato, Mixed Veggies, Crepes, Cheese, Appetizer, Sunday Funday, Vegetarian, Indian

For Sunday Funday we are sharing recipes - Appetizers for Mom's Day

• A Day in the Life on the Farm: Blini with Sour Cream and Caviar
• Amy's Cooking Adventures: Crackers with Salami & Pepperoni Rosettes
• Sneha's Recipe: Crumb Coated Cheesy Veg Crepes
• Karen's Kitchen Stories: Fresh Artichoke and Spinach Dip
• Culinary Cam : Roasted Carrot Tarte Tatin
• Sid's Sea Palm Cooking : Smoked Salmon Blini
• Mayuri's JikoniMayuri's Jikoni: Sweet Potato Brie Bites